CHOCOLATE MOUSSE TANPA GELATIN! | Luvita Ho
RESEP
No-Gelatin Chocolate Mousse
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 200 ml whipping cream dingin sampai baru mengental saja, jangan sampai mengembang.
- Simpan krim yang sudah dikocok di kulkas sampai akan dipakai.
- Taruh 112 gr dark chocolate di mangkuk tahan panas dan siapkan panci berisi air untuk mengetim.
- Aduk coklat di atas air panas sampai meleleh halus, lalu angkat dan sisihkan.
- Campur 63 gr kuning telur, 27 gr gula pasir, 40 ml susu cair, vanilla ekstrak, dan sejumput garam di panci lain.
- Aduk semua bahan sampai rata.
- Taruh panci di atas air yang mendidih dengan api paling kecil.
- Aduk terus sampai adonan mengental seperti custard dan mencapai suhu 85 derajat.
- Angkat sabayon lalu campurkan dengan coklat leleh, aduk sampai halus.
- Diamkan campuran coklat sampai tidak panas sama sekali.
- Ambil sedikit whipped cream lalu aduk ke campuran coklat untuk menyamakan teksturnya.
- Masukkan sisa whipped cream lalu aduk dengan spatula sampai mousse lembut dan rata.
- Tuang mousse ke gelas-gelas kecil.
- Simpan di kulkas minimal setengah jam sampai satu jam sampai mousse mengeset.
- Beri taburan coklat parut dan potongan strawberry di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk 200 ml of cold whipping cream until it just thickens, not until it is fully whipped.
- Keep the whipped cream in the fridge until you need it.
- Put 112 g of dark chocolate in a heatproof bowl and set up a pan of water for a bain-marie.
- Stir the chocolate over the hot water until it melts smoothly, then take it off and set it aside.
- In another pan combine 63 g of egg yolks, 27 g of sugar, 40 ml of milk, vanilla extract, and a pinch of salt.
- Whisk everything together until evenly mixed.
- Set the pan over simmering water on the lowest possible heat.
- Keep whisking until the mixture thickens like custard and reaches 85C.
- Take the sabayon off the heat and stir it into the melted chocolate until smooth.
- Let the chocolate mixture sit until it is no longer warm at all.
- Stir a little of the whipped cream into the chocolate to bring both textures together.
- Add the rest of the cream and fold it in with a spatula until the mousse is smooth.
- Pour the mousse into small glasses.
- Chill for at least 30 minutes to 1 hour until the mousse sets.
- Finish with grated chocolate and sliced strawberries on top.
Cook Mode
RESEP
No-Gelatin Chocolate Mousse
CHOCOLATE MOUSSE TANPA GELATIN! | Luvita Ho
CHOCOLATE MOUSSE TANPA GELATIN! | Luvita Ho
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok 200 ml whipping cream dingin sampai baru mengental saja, jangan sampai mengembang.
- Simpan krim yang sudah dikocok di kulkas sampai akan dipakai.
- Taruh 112 gr dark chocolate di mangkuk tahan panas dan siapkan panci berisi air untuk mengetim.
- Aduk coklat di atas air panas sampai meleleh halus, lalu angkat dan sisihkan.
- Campur 63 gr kuning telur, 27 gr gula pasir, 40 ml susu cair, vanilla ekstrak, dan sejumput garam di panci lain.
- Aduk semua bahan sampai rata.
- Taruh panci di atas air yang mendidih dengan api paling kecil.
- Aduk terus sampai adonan mengental seperti custard dan mencapai suhu 85 derajat.
- Angkat sabayon lalu campurkan dengan coklat leleh, aduk sampai halus.
- Diamkan campuran coklat sampai tidak panas sama sekali.
- Ambil sedikit whipped cream lalu aduk ke campuran coklat untuk menyamakan teksturnya.
- Masukkan sisa whipped cream lalu aduk dengan spatula sampai mousse lembut dan rata.
- Tuang mousse ke gelas-gelas kecil.
- Simpan di kulkas minimal setengah jam sampai satu jam sampai mousse mengeset.
- Beri taburan coklat parut dan potongan strawberry di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk 200 ml of cold whipping cream until it just thickens, not until it is fully whipped.
- Keep the whipped cream in the fridge until you need it.
- Put 112 g of dark chocolate in a heatproof bowl and set up a pan of water for a bain-marie.
- Stir the chocolate over the hot water until it melts smoothly, then take it off and set it aside.
- In another pan combine 63 g of egg yolks, 27 g of sugar, 40 ml of milk, vanilla extract, and a pinch of salt.
- Whisk everything together until evenly mixed.
- Set the pan over simmering water on the lowest possible heat.
- Keep whisking until the mixture thickens like custard and reaches 85C.
- Take the sabayon off the heat and stir it into the melted chocolate until smooth.
- Let the chocolate mixture sit until it is no longer warm at all.
- Stir a little of the whipped cream into the chocolate to bring both textures together.
- Add the rest of the cream and fold it in with a spatula until the mousse is smooth.
- Pour the mousse into small glasses.
- Chill for at least 30 minutes to 1 hour until the mousse sets.
- Finish with grated chocolate and sliced strawberries on top.
Cook Notes
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